The secret to these lucious creamy eggs is cooking them in a saucepan- the smaller, the better. You might never go back to scrambled eggs.
Per person 2 t butter, divided 1 T mild fresh herbs, finely chopped (try tarragon, parlsey, or scallions) 2 eggs, beaten. salt and pepper to taste
Melt 2/3 of the butter in a small heavy saucepan on low heat. Fold in fresh herbs and cook until slightly wilted. With a rubber spatula, fold in eggs, and stir constantly. When eggs still have a few liquid spots, remove from heat (they will keep cooking). Fold in remaining butter and cover until butter has melted.